View allAll Photos Tagged breadcrumbs
Leftover lunch with the addition of peas and mayonaise!
- House Salad with Falafel served with a variety of salads, home-made dips, and hot pita AUD30
(good for 3-4 people)
- Calamari Rings (how many rings can you count?) crumbed & flash-fried in fresh canola oil, served with lemon and our home-made tartare sauce AUD29
Limor's Restaurant
(03) 9509 8183
67 Kooyong Rd
Caulfield North VIC 3161
Der Grund war ein in der Nähe meiner Füße liegender Brotkrumen.
The reason was a breadcrumb lying near my feet.
im doing a tag later. it's under here! look at me, posting this so early.
this defs seemed liked a better idea at 2 am this morning. later this morning...not so much. (:
on black /// my 365 project /// my 500px: photo outtakes
///
tagged!
1. What Color Is Your Toothbrush: green.
2. Name One Person That Made You Smile Today: my family
3. What were you doing at 8 AM?: getting ready to workout.
4. What were you doing 45 minutes ago?: i was swimming in the pool
5. What is your favorite candy?: i love cheesecake. its not a candy but its delicious.
6. Biggest pet peeve: messiness. amoung others.
7. What's the last thing you said out loud?: okay.
8. What is the best ice cream flavor?: rocky road.
9. What was the last thing you had to drink?: Water.
10. What is your shortest time of sleep?: i think 3 hours. or 4. thanks senior year of high school.
11. Have you ever made a promise you'd die to keep?: i dont think so.
12. Favorite animal: dogs, horses!
13. The last sporting event you watched?: i cant remember.
14. What is your favorite flavor of popcorn?: regular.
15. Who is the last person you sent a message to on flickr?: kari
Stuffed & Roasted Rabbit
Baby zephyr squash, kale, and breadcrumbs.
(Mauricio Papapietro of Brick and Tin)
Paired with Sandhi - Wenzlau Pinot Noir, 2011.
Alabama Innovators Dinner
Hot & Hot Fish Club
Birmingham, Alabama
(June 17, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
A "breadcrumb" sign directs people to where to board the range of free, express shuttle options at the Garfield station from Red and Green Line service, as well as local buses that connect nearby.
My favorite: Parisienne
8 Sampler
Regular elbow macaroni with breadcrumbs served in a cast iron pan
ALPINE
A Swiss Mac that keeps you coming back for more. Gruyere coupled with its partner in crime, slab bacon. Hard to resist!
LA MANCHA
A taste of Spain right at your fingertips! Flavorful Manchego cheese accented by fresh fennel and onions. Delicious!
PARISIENNE
Mac-n-Cheese for the "upper crust". Creamy Brie, roasted figs, roasted shiitake mushrooms & fresh rosemary. It's addictive!
NAPOLETANA
Like Neapolitan Pizza? Then you'll love this! Fresh Mozzarella, roasted tomatoes, roasted garlic, and fresh basil. Yum!
ALL-AMERICAN
Just the way you remember it as a kid! Nostalgia at its finest - a tasty blend of American & Cheddar cheeses.
CHEESEBURGER
For the Hearty Meat Eater! Cheddar and American cheeses combined with seasoned Ground Beef.
4 CHEESE
Our four cheese delight! Cheddar, Muenster, Gruyere and a touch of Pecorino.
CAJUN
If you are looking for some kick, here it is. Cheddar & Pepper Jack cheeses, andouille sausage, green pepper, onions, celery, garlic and, of course, some genuine Cajun seasoning.
S'Mac
345 E 12th Street
New York, NY 10003-7238
(212) 358-7912
Ingredients:
1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted
Directions:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Clockwise from the top: Kale Caesar with breadcrumbs and white anchovies; Bibb lettuce with shaved radish, mustard seeds, and buttermilk dressing spiked with Cajun spices; "Farmer Salad" of Prairie Birthday Farm wild herbs (including bronze fennel, French tarragon, and lamb's quarters), bibb lettuce and radish in a vinaigrette.
Happy Gillis Café & Hangout
Kansas City, Missouri
(May 30, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
One of my favourite Japanese dishes.
Ingredients for Chicken Katsu Curry
1 egg
4 chicken thighs
Plain flour to coat
60g dried Japanese breadcrumbs
750ml water
1/2 packet curry roux
Cooked Japanese rice to serve
Onion
Oil for deep frying
Method
This recipe specifies chicken thighs, which should be deboned and flattened. You can also use chicken breast but you’ll need to hammer it with a meat hammer to flatten it.
Season chicken with salt and pepper and coat with plain flour, egg and the bread crumbs, in that order.
Sauté an onion, finely chopped, in oil until softened, then add the water and simmer for five minutes. Add the curry roux in cubes and stir until dissolved. Now you can turn your curry down low and stir occasionally while you fry the chicken. You’ll want to reduce the curry quite a bit until it’s thick and tastes strong.
Meanwhile, heat your oil in a deep fat fryer or saucepan until it’s at 180°C. Now deep fry the chicken pieces until golden brown. This should take around ten minutes. If you’re worried about the chicken not being cooked, fish it out and cut it in half to check. You’ll need to slice your chicken into strips anyway to serve.
To serve, cover your plate with rice, top with the curry sauce and finish with the slices of chicken. It’s acceptable to eat this with chopsticks or a spoon!
Originally printed in NEO 028
Made my Double-breaded meat with Chicken thighs (for the first time ). It's an egg wash, Italian Breadcrumbs, a 2nd egg wash and then French-fried Onions. Baked in the oven at 425°F for 20 minutes. My wife, Beth made the Jäger sauce. And I made up a packet of Idahoan Garlic mashed potatoes.
Our house
Knoxville, Tennessee
Sunday, February 16th, 2025
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I used left over cooked pork, cooking bacon, cannellini beans, onion, carrot, tomato puree & vegetable stock.
Splashed in some red wine vinegar and garlic as well.
Topped it with fresh breadcrumbs.
soooo easy to make and so very tasty.
*1 can black beans drained
*steamed veggies (here carrots & broc)
*1 cup breadcrumbs
*1 egg
*sesame oil
*garlic
*s & p to taste
*chopped red onion to taste
here's what i do:
cook up some carrots and broccoli until tender. cool and then chop into small pieces
drain black beans and add to bowl along with veggies, chopped onion, and garlic,
mash it all up. .i use a tater masher.
Add your egg and mash some more then add oil and other seasonings and breadcrumbs until you like the texture.
shape into flat patties and cook up in a skillet with some olive oil. i like to cook until slightly crunchy on the outside as the patties will have the texture of mashed potatoes and will be very soft.
layer your patty up on a bun of your choice with your favorite burger garnishes and enjoy. we always make sure there is tomato and bbq s\sauce. sooo good!
Recipe for Pumpkin Stuffed with Everything Good
sugar pumpkin (3 lbs)
swiss cheese
cheddar cheese
mozzarella cheese
fakin bacon
bread crumbs
1/3 cup heavy cream
1 tb minced fresh thyme
sprinkle garlic, salt, pepper
Preheat oven to 350. Carve top off pumpkin and scrape all seeds and strings out. (Keep seeds for after-dinner roasting) Sprinkle inside of pumpkin with garlic, salt, and pepper. Mix all ingredients in a bowl and pour into pumpkin. Replace top of pumpkin and place on cookie sheet in center of oven. Bake for two hours. Slice and serve! This was SOOOOOOOO good! I ate a ton of it! Berv loved it too and is very excited about it. It's going to become an autumn tradition and we are looking for other pumpkin recipes - luckily there's this site: www.recipeforpumpkinpie.com - which also has a ton of other recipes with pumpkin - breads, muffins, pies, cakes, cookies - everything!
MacroMondays - Turquoise
#26 - Narrow Depth of Field (112 Pictures)
Went searching for something turquoise and settled on the thing right in front of me after lunch. First week of MacroMondays - looking forward to a weekly challenge!!
Ingredients for the meatballs: 500g ground mixed (beef and pork) / 2 eggs per 150g of parmesan cheese / breadcrumbs qb / salt, pepper and nutmeg
Mix all ingredients until they are well blended together. Form meatballs and flour them. Place in refrigerator. Meanwhile thinly chopped half onion and let sauté it in oil. Use a pan large enough to contain all the meatballs. When the onion is colored add the meatballs and cook for about 10 minutes, until the meat does not form a thin crust. At this point, shaded with a glass of white wine. When the alcohol is evaporated add the tomato paste and rosemary, cover and leave to cook on the sweet flame for at least half an hour.
quelfottutobianconiglio.blogspot.com
My brother's ill in bed so you don't get Hansel. Each glare of white is a lump of bread. And all fairy tale characters wear stripey socks soooooo . . . that's why I'm wearing stripey socks. I'm still not happy with this image, but I'm supposed to be doing Environmental Sciences homework. Actually, I really, really don't like this image. I took it in this small space behind my garage in a stripey purple and black vest, the skirt I'm wearing in this photo, a black coat that only just covered what I was wearing, and then my socks and baseball boots with wet hair from the shower. Not worth it really.
Story time:
Hansel and Gretel are the children of a poor woodcutter. Fearing starvation, the woodcutter's wife convinces him to lead the children into the forest and abandon them there. Hansel and Gretel hear her plan and gather white pebbles from the front garden to leave themselves a trail home. After their return, their mother clears all the pebbles from the front garden after she finds out the children used them to find their way back. She convinces the woodcutter to abandon them again further in the forest so they cannot find their way back; this time however, they are only able to leave a trail of breadcrumbs, which are eaten by the forest animals.
Lost in the forest, they find a house made of ginger bread and candies, with sugar windows. Unable to resist, they begin to eat it. The inhabitant of the house, an old woman, invites them in and prepares a feast for them. The table is covered with candy, nuts, pancakes and other sweets. The woman, however, is a witch who has built the house to entice children to her, so that she could fatten and eat them. She locks Hansel in a cage, and makes Gretel her servant. While she prepares to cook Hansel, she orders Gretel to fetch her candies and fats to force feed Hansel. Unable to do anything, Gretel weeps bitterly and does as she is told. In the cage, Hansel finds a thin bone from his meals. When the witch tells Hansel to stick out his finger (so she can tell if he is fat enough to eat), he deceives her by sticking out the bone instead. The woman has poor eyesight and is very old, and thus cannot see that Hansel's "finger" is actually a bone. Days pass by, but the witch cannot perceive how fat Hansel is getting. She gets frustrated and decides to eat him anyway, "be he fat or lean". She tells Gretel to climb into an oven to be sure it is ready to bake, but Gretel guesses that the witch intends to bake her, and tricks the witch into climbing into the oven, closing it behind her.
Taking jewels from the witch's house, the children set off for home to be reunited with their father. After reuniting with their father and finding out that their stepmother has died, they all live happily ever after.
Part of the Disney/fairytale series
40/365
Carluccio's has mercifully published the recipe for the infamous Penne Giardiniera.
This was worthy of some serious celebration; it's the most popular dish sold at boutique chain Italian deli Carluccio's.
This is one of the simplest, most brilliant pasta dishes ever.
Below is the Mat version.
For the more official version of this recipe, see here.
Serves 2
Ingredients
50g breadcrumbs
1 egg
3 cloves garlic
150g finely grated parmesan
Ground black pepper
Sea salt
Nutmeg
150g fresh spinach
Olive oil
15g (2 small) red chillies
60g butter
1 medium courgette
400g largest penne
- Finely chop all 3 cloves garlic. Set a small amount aside for spinach balls. Grate 1.5 courgettes.
- Cook spinach for 2 minutes in salted water
- Meanwhile, chop the two small red chillies
- Drain spinach and chop coarsely
- Big bowl: add all spinach, small amount of garlic, egg, very small amount of nutmeg. Mix well. Then add 25g parmesan and the 50g breadcrumbs. Add salt and pepper, then roll into 20 balls. Fry them (ideally deep fry) until crispy. Or rather, get your sous-chef to do this, because you need to continue with the below.
- Cook 400g penne in salt water (10-15 mins)
- About 8 mins after starting above, melt 60g butter in a frying pan, then add remaining garlic and chillies
- After another 1-2 mins, add courgette and fry for 2 mins.
- Drain pasta and put it back in the pan, add the courgette mix to the pasta, re-heat for half a minute, add remaining cheese, and mix.
- Serve with spinach balls on top.
Fried eggs with baked asparagus and a bacon and bread crumb dressing.
Recipe: Heat oven to 400 degrees. Cut tough end from four asparagus spears and place the spears in a baking dish. Drizzle the spears with olive oil and turn to completely coat with the oil. Season with salt and pepper. Bake till tender (about 15 minutes depending on the thickness of the asparagus) turning once or twice. Remove from oven and cover loosely with foil.
Fry two slices of bacon and chop into small pieces. In a small skillet melt a teaspoon of butter. Brown two tablespoons of Italian bread crumbs and stir in the bacon. Remove from heat.
In another skillet, melt a tablespoon of unsalted butter at medium high heat. Spray two 4-inch egg rings with Pam and place in the skillet. Break one egg into each ring. Reduce heat to low, season the eggs with salt and pepper and cover the skillet. Cook till whites are set and yolks begin to firm around the edges. Remove from heat.
Criscross the asparagus on a warm plate, Top with two eggs and scatter the bread & bacon dressing in a way that pleases you. Dust with grated Parmesan cheese if you wish.
This breakfast was inspired by a similar recipe in Essentials of Breakfast & Brunch, a wonderful cookbook with beautiful photos, purchased at Williams-Sonoma. The cookbook used pancetta instead of bacon and offered a recipe for home-made bread crumbs.
The stylist for the photo in the cookbook took liberties, using less of the "pancetta-bread crumb mixture" and at least two extra asparagus spears. That recipe uses only one egg per serving.
Stellar Bay Oysters with kale, bacon, oyster cream sauce and bread crumbs. Finished with fresh herbs.
Vancouver, BC
Wanting a different pasta dish, I came up with baking the pasta in a vegan creamy sauce.
Recipe available now at www.melbedggood.com/recipe-mushrooms-leek-pasta-bake/